Preparation

1. Peel shallots and leave them in large chunks.

2. Peel and coarsely chop garlic

3. Peel and slice Carrots

4. Wipe mushrooms clean and break them up into large chunks

Instructions

1. Season chicken thighs and fry skin down in oil for approximately 5 mins until brown, take out of the pan and leave on the side.

2. Fry onions lightly for 5 mins then add garlic for a further 2 minutes, take out and fry bacon until crisp and take out.

3. Add brandy to the pan and scrape the bottom to get all the bits, cook off the brandy until nearly evaporated.

4. Add wine, chicken stock, tomato paste, balsamic vinegar, sugar, thyme, bay leaf and seasoning let it simmer for 10 minutes.

5. Add chicken, onion, garlic and bacon and simmer for 30 minutes until chicken is cooked.

6. Whilst the casserole is cooking lightly fry the mushrooms in butter.

7. Take the chicken out of the sauce and remove the skins.

8. To thicken the gravy by mixing butter and flour to form a paste and gradually add to the pan until the gravy is at the thickness you like.

9. Put the chicken back in and heat for a further 5 minutes.